Kurdish Kibbeh - cooking recipe

Ingredients

1 lb lean ground lamb
1 cup bulgur
1 cup semolina
1/2 teaspoon ground cumin
4 ounces koshered lamb liver
2 cups oil
2 onions, chopped
1/2 cup raisins
1 cup pomegranate seeds

Preparation

To make the kibbeh shells, place 4 ounces of the meat in a blender or food processor and process until it is a paste. Set aside.
Rinse the bulgur in cold water and squeeze it dry. Place bulgur in a blender or food processor and add the meat paste and the semolina. Process until the mixture resembles a firm dough. If it does not adhere well, add a few drops of water. Transfer mixture to a bowl and chill for 1 hour while you make the filling.
Puree the remaining meat with the liver in a blender or food processor. Heat 2 tablespoons of the oil in a skillet over high heat and cook the onions until transparent, about 3 or 4 minutes.
Add the raisins and meat, and cook until lightly browned, stirring constantly. Remove from the heat and stir in the pomegranate seeds.
To assemble the kibbeh, knead the dough for 5 minutes. Take a walnut-size piece of the dough and shape it into a ball.
Flatten the ball and poke your finger into it, gradually hollowing out a cavity and shaping the dough into a torpedo shape.
Fill the cavity with about a tablespoon of the stuffing mixture and work the dough over the hole to close it. Continue to assemble the kibbeh. When all have been assembled, arrange on a dish and chill for 1 hour.
Heat the remainder of the oil in a deep-fryer until it registers 375\u00b0F on a thermometer or a cube of bread browns in 60 seconds. Drop in the kibbeh, a few at a time. Deep-fry until golden-brown, about 10 minutes, then drain on absorbent paper. Keep warm as you continue to cook kibbeh.
Serve with saffron or white rice, perhaps accompanied by sauteed peppers.